Ingredients
- 200 gram (pre-cooked) baby potatoes
- handful of cherry tomatoes
- 1 zucchini
- 100 gram slices of smoked bacon
- 3 handfuls of mixed salad, we’ve used rocket and lambs lettuce
- optioneel: handful of snow peas or green beans
- 1 teaspoon mustard
- about 40 ml red wine vinegar
- about 100 ml olive oil + extra
- large tablespoon pesto
- pepper and salt to taste
- bread for serving
Kitchen equipment needed
- cutting board & chef’s knife
- grill pan
- large plate
- meat tongs
- medium-sized skillet
- large bowl
- whisk
Preparation — 30 minutes
Heat a dash of olive oil in a medium-sized skillet and cook the baby potatoes on low heat for a few minutes. Then turn up the heat so the outside will become nice and crispy. The potatoes are ready when they are fully cooked and the outside is crispy. If you’re using a handful of snow peas or green beans, you can briefly cook them with the potatoes.Create a simple dressing by combining mustard with red wine vinegar. Then gradually add the olive oil and keep mixing with a whisk. You can make this dressing right away in the large bowl. Season the vinaigrette with salt and pepper and a generous tablespoon of pesto. Stir the dressing into the potatoes and let it cool down a bit.
Finishing the baby potato and grilled zucchini salad — 10 minutes
Rinse the lettuce if needed and remove excess water with a salad spinner. Rinse the cherry tomatoes and cut them in half or quarters. Mix the grilled zucchini with the baby potatoes, snow peas, cherry tomatoes, pieces of bacon and lettuce in the bowl with the dressing. Mix well and season with salt and pepper again. Serve with bread if you like, enjoy!
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